De-bunking the myths of English Cookery
One delicious recipe at a time

Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

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Make Your Own Self Raising Flour:You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.

Make Your Own Baking Powder:You can make your own baking powder by combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of cream of tartar. It's ideal for coeliac sufferers who can't find the gluten-free variety of this raising agent, but measure it out carefully because too much or too little can upset a recipe's balance.

Make Your Own Mixed Spice:You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.

Make Your Own Cajun Seasoning: Mix together 2 1/2 TBS of salt, 1 TBS dried oregano leaves (Rub to a powder using your fingertips), 1 TBS sweet paprika, 1 TBS cayenne pepper, and 1 TBS ground black pepper. Store in an airtight container out of the light for up to six months.Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months.

Welcome to my English Kitchen. I moved over here to England from Canada in the year 2000. Before I arrived, I was told that the cooking and food over here was awful, except for the Roast Beef and the Fish and Chips. I had no idea of what to expect, but it didn't sound good.
I landed at Heathrow with a bulging suitcase full of kitchen tools, handwritten recipes and a 4 litre can of Maple Syrup, totally prepared to be greeted with the worst.
I am happy to say that over the past 16 years I have discovered that most of what I had heard was totally and completelywrong!
Here in the UK we have some of the best poultry, meats, fishes, ingredients and produce in the world, and some of the most innovative chefs. I have learned so much about cooking in the past fifteen years, and I've enjoyed trying and experiencing many new things, thankfully most of them wonderfully delicious!
I love English food . . . both the traditional, and the wonderful blend that is modern British Cuisine . . . a delicious mixture of a variety of tastes and cultures.
I hope you'll come along with me as I explore all the wonderful tastes, sights and textures that England has to offer even the most discerning of palates.

Marie Rayner cooks and writes from a little terraced house where she lives with her man the Toddster, and their little pup Mitzie.

“And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.”― F. Scott Fitzgerald, The Great Gatsby

What to eat now!

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A lot of you have suggested that I write a cookbook. The good news is I already have. Recipes From The Big Blue Binder. A delicious sampling of all my tried and trues, and family favourites gleaned from a lifetime of love and good cookin'! Find such favourites asBanana Granola Pancakes, Mom's Split Pea Soup, Chicken Caesar Salad Pizza, and Grammy Woodworth's Blueberry Buckleto name but a few. 178 pages of delicious recipes and beautiful colour pictures, available as a lovely book or as a download. You can click on the book to go to my storefront to purchase. If you already own it, please feel free to leave feedback on my Lulu page. Thanks so much!

And of course several packs of their new flavour pots. Developed by Knorr, the creators of Stock Pots, the new range of flavour pots are set to revolutionize the way we use herbs and spices. They come in five unique varieties, each infused with all of the fantastic flavours of fresh herbs, but with the convenience of dried. Knorr Chef, Cameron Healy as captured these fresh flavours by working them into a paste and then adding a drop of oil to retain their natural aroma, colour and flavours.The Green pack is Mixed Herbs - With its combination of thyme, oregano, rosemary and basil, this versatile pot is a store cupboard essential and will ensure your herby flavours are perfectly balanced. Use to complement your cottage pie and perfect your pasta. The Pink Pack is Garlic - Packing a punch, this pot will deliver perfect results every time and enhance an array of dishes from spaghetti carbonara to stuffed chicken. Simply stir in and savour the flavour. The Red Pack is Mixed Chillies - This pot is crammed with vibrant chillies that will liven up your meals and leave your taste-buds tingling with a hint of heat. You can use this pot to add a subtle kick to your stir fries and pasta sauces.

The Yellow Pot is Curry - This complex combination of 13 traditional spices including cumin, cardamom and cloves will definitely add a special something to your curry. Use when you want to impress, for a Korma that never tasted so good. The Purple Pot is 3 Peppercorn - This mix of 3 peppercorns will add a depth of flavour to your dishes. Whether used in a straightforward steak sauce, or a luxury pork stroganoff, this little pot will instantly add a touch of indulgence to your meal.

There are a multitude of delicious recipes that you can create using each Knorr Flavour Pot, from aromatic Indian curries and rich Italian pasta dishes to zingy Chinese stir fries and sumptuous French sauces. For more recipe inspiration and ideas visit www.knorr.co.uk.
Flavour Pots are available at Asda, Tesco, Morrison's, Waitrose and Sainsbury's with an RRPof £1.59

With the flavour pots I created a fabulously delicious chicken dish, filled to the brim with fresh Mediterranean flavours . . . I used one each of the garlic and the 3 peppercorn pots . . . combining them with a variety of dried spices and fresh herbs and a tin of tomatoes . . .

I used chicken thighs because their succulence makes them perfect for oven braising in just such a gorgeous and rich sauce such as this. It was also so very simple to execute. You just mix everything in a shallow casserole dish, rolling the chicken around in it . . . and then place it into the refrigerator to marinate for anywhere from a couple of hours to 8 hours, which makes it the perfect dinner party dish as you can throw it together early in the day, ready to bang into the oven later on.

The flavour pots were the perfect addition and added a beautiful depth of richness to the dish . . . with the subtle hint of 3 peppercorns and lots of sweet garlic . . . it smelled fabulous when it was baking. The end result was beautifully tender pieces of chicken in a fabulous sauce, which was herby, and spicy . . . with a piquancy from the capers and green olives . . . and to be honest just wonderful spooned over the rice I cooked to go along with it, and the leftovers were even more delicious warmed up the day after! You will want to serve some crusty bread along side so that you can mop up all of that fabulous sauce!

Deliciously exotic and spicy. The chicken does need to marinate for several hours, so make sure you leave time for that. Rice or couscous are nice with this. It is a nice dinner party dish as you can throw all of the ingredients together early in the day and leave it to marinate, and begin cooking it about an hour prior to your wanting to eat.

1 large handful of chopped fresh flat leaf parsley (about 1/2 cup)

about half as much again of chopped fresh coriander (about 1/4 cup)

1 Knorr Garlic Flavour Pot

1 Knorr 3 peppercorn Flavour Pot

1 tsp ground cumin

1 tsp ground turmeric

1 tsp sweet paprika

3 pounds of skinless chicken thighs or chicken pieces

1 400g tin of chopped plum tomatoes in juice (14 1/2 ounces)

120ml of chicken broth (1/2 cup)

90g chopped green olives (1/2 cup)

1 TBS capers, rinsed

1 TBS finely grated lemon zest

2 tsp fresh lemon juice

salt to taste

Chopped coriander to garnish (optional)

Combine all of the ingredients in a baking dish. Roll the chicken in this, and arrange it in an even single layer. Cover tightly and refrigerate for up to 8 hours, turning the pieces occasionally. When you are ready to cook it, remove it from the refrigerator about half an hour before you wish to begin.

Preheat the oven to 200*C/400*F/ gas mark 6. Place the tightly covered baking dish in the oven. Bake for 40 minutes. Remove the foil and return to the oven and bake for a further 20 minutes, until the chicken is cooked through and tender and the juices run clear.

Serve the chicken hot along with some of the cooking juices spooned over top. Sprinkle some coriander on for a garnish. Serve with hot rice or couscous.

Many thanks to Knorr for sending me this lovely hamper. I have only just begun to touch on the wonderful adaptability of these gorgeous little pots of deliciousness!

I think I baked my absolute most favourite cake of the year today! And, YES , that IS saying a lot!! I picked up the August issue of G...

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Due to increased interest, I have decided to offer my illustrated cookbooklets on a permanent basis. At present there are five on offer, but I will be adding to them from time to time so do check back often. You can find them all by clicking on the COOKBOOKLET heading above. I think you will find that they are good value for money spent and they make delightful and economical gifts for your friends and family. Thanks so much for looking!

They are titled: A Very Royal Tea Party, The Great British Picnic, Christmas in The English Kitchen, Recipes to Keep, and Spring into Summer.

All are recipes that you will not find on my blog anywhere.

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I can't pretend to know everything, but I more than welcome your questions and suggestions. Feel free to e-mail me on MarieAliceJoan at aol dot com and I'll endeavour to find out the answers to your most burning questions. Maybe we can learn together!